Vegan Faux Beef Stroganoff Recipe

Name: Vegan Faux Beef Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Vegan butter (divided); 1 tablespoon Olive oil; 2 Medium Vidalia onions, large dice; 16 ounces Portabella mushroom caps, cleaned and stemmed, 1/2 inch dice.; 24 ounces White button mushrooms, cleaned and stemmed, quartered.; 2 teaspoons Minced or crushed garlic; 4 cups Vegetable stock (low sodium preferable); 1/4 cup All-purpose flour; 18 ounces Vegan beef substitute (I prefer Gardein Beefless Tips); 1 tablespoon Smoked paprika; 2 tablespoons Brown mustard; 2 tablespoons Vegan Worcestershire sauce; 6 ounces Vegan sour cream; 2 dashes Kosher salt (to taste); 2 dashes Black pepper (to taste); 16 ounces Fettuccine noodles

Servings: persons

2 tablespoons Vegan butter (divided)
1 tablespoon Olive oil
2 Medium Vidalia onions, large dice
16 ounces Portabella mushroom caps, cleaned and stemmed, 1/2 inch dice.
24 ounces White button mushrooms, cleaned and stemmed, quartered.
2 teaspoons Minced or crushed garlic
4 cups Vegetable stock (low sodium preferable)
1/4 cup All-purpose flour
18 ounces Vegan beef substitute (I prefer Gardein Beefless Tips)
1 tablespoon Smoked paprika
2 tablespoons Brown mustard
2 tablespoons Vegan Worcestershire sauce
6 ounces Vegan sour cream
2 dashes Kosher salt (to taste)
2 dashes Black pepper (to taste)
16 ounces Fettuccine noodles

1
1. Place 1 TB. of vegan butter and the olive oil in a large skillet over medium heat. When it melts and froths, add the onions (and some salt) and saute for 5-8 minutes until soft and translucent.
2
2. Add all the mushrooms, another dash of salt, and saute for another 5-6 minutes until mushrooms begin to give up some liquid. Add the garlic and cook for 2 more minutes.
3
3. Prepare the vegan beef according to package directions (I sauteed the Gardein Beefless Tips in 2 TB. of canola oil until heated through and browned). Once cooked, chop them into smaller pieces, if desired, and set aside.
4
4. Prepare vegetable stock according to package in the same pan you cooked the vegan beef in. (I brought 4 C. of water to a boil in a medium sauce pan, added 4 tsp. of stock base, and reduced it to a simmer over medium low heat for 2-3 minutes). Leave pan on warm.
5
5. Add 1/4 C. of all purpose flour to the onions, mushrooms, and garlic. Continue cooking over medium heat for 3-4 minutes, stirring regularly, to distribute the flour.
6
6. Add vegetable stock to the onions, mushrooms, and garlic mixture. Bring it up to a boil, then reduce to a simmer over medium heat for 10 minutes, stirring frequently, and scraping the bottom of the pan so no flour sticks.
7
7. Bring a large pan of water to a brisk boil, add salt, and cook fettuccine noodles until they are al dente, approximately 10-12 minutes. Once cooked, drain well, and toss with the remaining tablespoon of butter to prevent them from sticking. Set aside.
8
8. Add the paprika, brown mustard, Worcestershire sauce, vegan sour cream, salt and pepper to the onion and mushrooms. Stir until well incorporated. Heat for 2-3 more minutes.
9
9. Add the vegan beef to the sauce. Stir to combine.
10
10. Add the fettuccine noodles to the sauce and remove the pan from the heat. Mix thoroughly. Use a ladle or two large spoons to distribute into 8 bowls or plates. Enjoy!

1066

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons Vegan butter (divided), 1 tablespoon Olive oil, 2 Medium Vidalia onions, large dice, 16 ounces Portabella mushroom caps, cleaned and stemmed, 1/2 inch dice., and more.

Yes, Vegan Faux Beef Stroganoff falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Faux Beef Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions